Green Pepper with Sardine a la Gimo

Ingredients

• Four sardines
• one tablespoon butter
• one teaspoon anchovy paste
• three olives
• one half pimento
• one green pepper

Method

1. 1

   Skin and bone the sardines; chop olives and pimento; stir butter to a cream; add anchovy paste, olives, sardines, and pimento.

2. 2

   Stir and mix well on ice; slice the green pepper crosswise in rings.

3. 3

   If too large, cut a piece out of the ring.

4. 4

   Put on a round piece of buttered bread; fill the ring with the mixture; decorate around with stirred butter next to the green pepper, then a strip of Spanish pepper in the centre.

5. 5

   Garnish with parsley.

6. 6

   Serve before the soup.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 13. The excerpt below is the record exactly as published.

Green Pepper with Sardine a la Gimo, for Four Persons Piment aux Sardines, a la Gimo Four sardines, one tablespoon butter, one teaspoon anchovy paste, three olives, one half pimento, one green pepper

Cook this with the app: pantry check, scaling, and the assistant.